The Hendersons       Our Food and Cooking



Roasted Asparagus with Balsamic Vinaigrette and Shaved Parmesan

We've served this both cold as an appetizer and hot as a side dish.  We're still not sure which we like better.

  Servings: 6

1 pound fresh asparagus, trimmed
2 tablespoons extra virgin olive oil, extra for drizzling
salt and pepper
2 tablespoons balsamic vinegar
1 clove garlic, chopped
1/4 cup parmesan cheese, shaved

Preheat oven to 425 degrees
Place asparagus on a sheet pan and drizzle with olive oil.
Season with salt and black pepper.
Place in the oven and cook until al dente (about 4 minutes, depending on asparagus' thickness).
Remove from the oven and cool.
In a small bowl, whisk together balsamic vinegar, garlic and olive oil.
Season with salt and black pepper.
If taking on a picnic, keep the dressing and asparagus separate until serving.
Just before serving, shake the dressing to mix and pour it over the asparagus.
Top with shaved parmesan.